Microwave Scalloped Potatoes Recipes

MICROWAVE SCALLOPED POTATOES

Steps:

• Combine milk and soup in a microwave safe 2 quart casserole dish.
• Add in all other ingredients, stirring to coat.
• Cover and microwave on high for 10 minutes.
• Stir and then microwave for another 12 minutes, or until potatoes are tender.

EASY MICROWAVE SCALLOPED POTATOES

Steps:

• Put margarine (or butter) into LARGE glass bowl, and microwave on High for 1 minute, or until melted. (If you really like cleaning your microwave, feel free to use a smaller bowl.).
• Blend in flour, salt & pepper. Gradually stir in milk.
• Microwave on High 8-10 minutes, stirring after 4 minutes.
• Layer half the potatoes and onion in a greased 2-quart casserole dish. Top with half the prepared sauce, then the rest of the potatoes and onion, then the rest of the sauce.
• Cover and microwave on High 20 minutes, or until done. (Cooking times will depend on the strength of your microwave; I think ours is in the 1,200-watt range, and 20 minutes usually works just fine for us).

MICROWAVE SCALLOPED POTATOES

Steps:

• In a saucepan, melt the butter. Stir in flour, salt and pepper until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in cheese until melted. In a 2-1/2-qt. microwave-safe dish coated with cooking spray, layer a third of the potatoes, onion and cheese sauce. Repeat the layers twice. Cover and microwave on high for 25-30 minutes, stirring every 5 minutes until the potatoes are tender.

MICROWAVE SCALLOPED POTATOES

Steps:

• Place potatoes, onion, and butter in a large microwave-safe dish.
• Mix flour and salt in a bowl; sprinkle over potatoes and gently toss until vegetables are coated.
• Pour milk over the potatoes.
• Cook in the microwave on high setting until potatoes are tender, about 15 minutes, stirring every 5 minutes.
• Allow potatoes to rest for 5 minutes before sprinkling with parsley and paprika for serving.

SCALLOPED POTATOES (MICROWAVE) RECIPE - (4.1/5)

Steps:

• Melt butter in 4 cup glass measure, uncovered on High (maximum power) for 1 minutes. Stir in flour. Heat milk in 2 cup glass measure, uncovered on 70 (Roast) for 5 to 6 minutes or until mixture boils and thickens. Stir twice during this time. In 2-quart microproof casserole, combine potatoes, onion, and white sauce. Cover with waxed paper and cook on 90 (Saute) for 9 minutes. Stir. Cover and cook on 90 (Saute) for 9 to 10 minutes, or until potatoes are tender. Sprinkle with paprika if desired.

CREAMY MICROWAVE SCALLOPED POTATOES

Steps:

• In a 3-qt. microwave-safe dish, combine soup and milk until blended. Stir in the potatoes, cheddar cheese, onion, salt and pepper. Cover and microwave on high for 7-8 minutes; stir. Cook 7-9 minutes longer or until the potatoes are tender; stir. Sprinkle with Parmesan cheese if desired.

SCALLOPED POTATOES

Steps:

• Heat the oven to 180C/160C fan/gas 4 and butter a deep 20 x 30cm baking dish. Melt the butter in a pan over a medium heat and cook the onion and garlic with a pinch of salt for 8-10 mins until the onion has softened slightly. Tip in the flour, stir well, then cook for a few minutes more. Mix the milk and stock together, then gradually pour this in, whisking well between additions until everything is incorporated and you have a smooth sauce. Simmer for a few minutes, then season well.
• Lay half the sliced potatoes in a single layer in the buttered dish, slightly overlapping them if needed. Pour over half the sauce, then scatter over half the parmesan. Arrange the remaining potatoes on top, then pour over the remaining sauce and scatter with the remaining parmesan. Cover with foil and bake for 1 hr, then remove the foil and bake for another 30 mins until golden on top.